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Nutrition Facts
Serving Size 272 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 730 mg 30%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 12 g
Protein 37 g
Vitamin A 8% Iron 8%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Arugula, Feta and Roasted Grape Stuffed Chicken Breast

Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 h 10 m
4  People


Recipe makes 4 Servings

2 cup(s) red grapes
2 Tbsp olive oil, divided use
1/2 Tsp kosher salt, divided use
4 boneless skinless chicken breast, about 4 to 6 oz. each
1/3 cup(s) reduced fat feta cheese
2 cup(s) arugula, rough chop
2 Tbsp walnuts, crushed
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Preheat oven to 400ºF.
Toss grapes in 1 tablespoon olive oil and 1/4 teaspoon salt. Place on a baking sheet.
Roast just until grapes begin to split open. Set aside to cool.
Using a chef's knife, pierce side of each chicken breast then cut a pocket for the stuffing.
To make stuffing, combine roasted grapes with feta cheese, chopped arugula, and walnuts.
Spoon stuffing into pocket of each chicken breast then use toothpicks to close pocket.
Rub remaining olive oil over outside of chicken then season with remaining salt. Place on a sheet pan.
Bake 20 minutes or until an internal thermometer reads 165ºF.
Rest a few minutes, remove toothpicks then serve.



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